Ingredients
Units
Scale
- 12–ounces farfalle pasta
- 2 cans (5-ounce) canned tuna in water, low-sodium
- 1 cup frozen petite peas
- 2 celery stalks, diced
- 1 lemon (2 tablespoons), juiced
- 1/2 cup Greek yogurt, 2%
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1 medium red onion, pickled
Instructions
- Boil pasta. Bring a large pot of water to a boil. Add the box (12-ounces) dried farfalle pasta and cook according to package directions until just tender, 10-13 minutes. You want the pasta ‘al dente’ so it will absorb the dressing and not be too mushy!
- Make the dressing and prep the other ingredients. Juice the lemon to get 2 tablespoons of lemon juice and add to a bowl. Add ½ cup Greek yogurt, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, and ¼ teaspoon black pepper, and stir to combine. Reserve a spoonful or two as extra as this dressing makes a little extra (you can always add more if needed, but too much and it’s mushy).
- Prepare the remaining ingredients, adding each to the dressing as it is completed. 2 cans drained tuna, breaking up any large chunks of tuna with a fork. ½ cup pickled red onion. Dice 2 medium celery stalks, ~1/2 cup. Finely chop the fronds and tender stems from ½ small bunch of fresh dill until you have 2 tablespoons (more if you like, which I do to not waste the herb package). Stir to combine.
- Once the pasta is ready, add 1 cup frozen peas to a strainer. Drain the pasta over the peas and rinse with cold water to cool. Drain well.
- Add the pasta and peas to the bowl with the dressing and other ingredients. Stir to combine and evenly coat.
- Serve and enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Salads